Tennessee BBQ Sauce

1 Cup Catsup

1/2 Cup Vinegar

1/4 Cup Worcestershire sauce

2 Cup Water

1 Onions, chopped

1/2 Cup Brown sugar

1 Teaspoon Celery seed

1/2 Teaspoon Salt

Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.

Apple Stuffed Pork Chops

1 tablespoon chopped onion

1/4 cup butter

3 cups soft bread cubes
2 cups finely chopped apples
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
3/4 teaspoon salt, divided
6 bone-in pork loin chops (1-1/2 inches thick and 7 ounces each)
1/8 teaspoon pepper
1 tablespoon vegetable oil

In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt.

Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.

In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until meat thermometer reads 160° when inserted into the meat and juices run clear. Yield: 6 servings.

Nutrition: 1 pork chop equals 364 calories, 19 g fat (8 g saturated fat), 107 mg cholesterol, 534 mg sodium, 15 g carbohydrate, 2 g fiber, 32 g protein.

Chicken Pasta Salad

2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes.

Grill until done and chop into bite−size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled.

Stir in additional salad dressing when ready to serve, if desired.

Trout with Red Onion and Orange Relish

1 − 1 1/3−pound trout, boned, cut in half lengthwise
yellow cornmeal
salt and pepper to taste
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
Grate 1 teaspoon peel from orange Cut off remaining peel and discard

Cut orange into 1/2−inch pieces Mix orange pieces, peel and mint in small bowl Heat 1/2 tablespoon oil in heavy large skillet over medium heat Add onion, then vinegar Toss until just heated through, about 1 minute Add onion mixture to orange mixture (do not clean skillet)

Season relish with salt and pepper

Sprinkle fish with salt and pepper Sprinkle on all sides with cornmeal.

Heat remaining 1 1/2 tablespoons oil in same skillet over medium high heat Add fish and sauté until crisp outside and just opaque in center, about 4 minutes per side Transfer fish to plates; top with relish.

Basic Pot Roast

4 to 5 pounds beef roast
1 tablespoon shortening
salt
1/4 cup water
1 medium onion, sliced
1 cup diced rutabaga or turnip
1 cup diced carrots
1 cup diced potatoes
1/4 cup sliced celery with leaves
2 teaspoons dried parsley flakes
salt and pepper to taste

In Dutch Oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt. Add water and sliced onion. Cover and simmer for 3 to 4 hours. Add remaining ingredients; simmer for 30 minutes more, or until vegetables are done.

Remove meat and thicken liquid with flour and water paste To thicken: Stir a few tablespoons of water into a few tablespoons of flour and stir until smooth. Stir hot liquid while adding small amounts of flour paste until thickened as desired. Taste and season pot roast with salt and pepper to taste.

7 Layer Casserole

2 cup thinly sliced red potatoes
1 cup thinly sliced onion, separate rings
1 cup thinly sliced carrots
1 can green beans, drained
1 lb raw ground beef OR 1 lb of chopped ham
1 can cream of mushroom or celery soup
1/2 can water
Salt & Pepper

Lightly grease a 2 qt casserole dish. Layer the items in the order listed, lightly salting and peppering each layer as desired. Cover and bake 2 to 2 1/2 hours at 350 degrees. Uncover the last 10 min if you want the top browned.

Ingredient Substitutions

Here is a fantastic list of ingredient substitutions! I have it in a .doc format for you to click on as it is a very long (5 pages) in Word, this way you can open it and print it out to keep handy!

Ingredient Substitutions

Amish Macaroni Salad

1/2 lb macaroni or shell pasta, cooked and drained

1/4 cup finely chopped celery

1/4 cup finely grated or chopped carrots

1/8 cup finely chopped onion

3 hard boiled eggs, cooled and chopped

Once the macaroni is cooked and cooled, mix with all the above except the eggs. Set eggs aside until ready to add dressing.

Dressing:

1 cup miracle whip salad dressing (not mayonaise)

1 T brown mustard

1/3 cup sugar

Blend dressing well and fold into macaroni along with chopped eggs.

Cover and refrigerate until well chilled. Line a pretty glass bowl with curly lettuce leaves and spoon salad in, garnish with sliced eggs or parsley. Sprinkle a gentle amount of paprika on top.

Applesauce Meatballs

1 cup applesauce
1 egg
1 cup bread crumbs
1/2 teaspoon salt
dash of pepper
1 pound ground beef




flour
1 tablespoon vegetable oil
4 carrots thinly sliced
2 onions thinly sliced
3 cups tomato juice


Preheat oven to 350 degrees F

Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. Form into medium-sized meatballs, and roll in flour.

Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Lay in a baking dish and set aside.

In the same skillet, partially cook the carrots and onions over medium high heat until onions are transparent. Stir often so carrots do not scorch. Add the tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat to low, and simmer for 5 minutes. Pour over the top of the meatballs.

Bake, covered, for 45 minutes, or until carrots are tender and meatballs are cooked through. Uncover and bake for another 10 minutes before removing from the oven.